A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!

Author: Two Sisters Kitchens

Serves: 4

Ingredients

1½ Tbs. coconut oil or olive oil

2 large red bell pepper, sliced into very thin 1-inch-long strips

4 scallions, thinly sliced

⅓ cup chopped fresh cilantro

6 large cloves garlic, finely chopped

1 tsp. crushed red pepper flakes (less for less spicy)

14.5-oz. can petite-diced tomatoes, drained

14-oz. can coconut milk ( lite or regular both work fine)

¾ tsp salt (or more to taste)

1 lb.shrimp, peeled and deveined

3 tablespoons lime juice(about 1½ limes)

Hot, cooked basmati,brown, jasmine or long-grain rice for serving

Instructions

In a large skillet, heat coconut oil on medium-low heat. Add in the sliced red peppers and saute for 4 minutes (or until soft) Add in the white parts of the scallions, ⅓ cup cilantro, red pepper flakes and garlic. Stir and cook for 1 minute.